Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into a 9-inch springform pan, bake for 10 minutes, and cool completely.

In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Add eggs one at a time, mixing after each addition.

Pour the filling into the cooled crust. Bake for 45-50 minutes until the center has a slight wobble. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Dissolve Strawberry Jell-O in boiling water and mix in cold water. Chill until it thickens, then fold in whipped topping and chopped strawberries.

Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled strawberry layer.

Mix crushed Golden Oreos with melted butter and a sprinkle of strawberry Jell-O powder. Sprinkle over the whipped cream layer.